9 Ingredients You'd Find In North East Indian Cooking9 Ingredients You'd Find In North East Indian CookingImage Credits: Canva 1. Akhuni (fermented soybean) is used in Naga cuisine. Image Credits: Canva2. Fermented fish is used in North Eastern cooking during seasons when fish isn't available. Image Credits: Canva3. Sticky rice is eaten in the North East more than regular rice. Image Credits: Canva4. Duck is often prepared with white gourd or bamboo shoot in Assam. Image Credits: Canva5. Bhut Jolokia (ghost pepper) is one of the world's spiciest chillies. But it's commonly used in the North East. Image Credits: Canva6. Bamboo shoot is often eaten in fermented and dried forms in Naga cuisine. Image Credits: Canva7. Pork is a commonly consumed meat in the North East. Image Credits: Canva8. Anishi (colocasia leaves) are used in North Eastern stews and curries.Image Credits: Canva9. Kala til (black sesame) often features in Assamese and Khasi cooking. Image Credits: Canva